Notes: Noël Richardson uses a mixture of red and white thin-skinned small potatoes from her garden. Roast potatoes in the oven as lamb is cooking.
In a 10- by 15-inch pan, mix potatoes and oil. Lightly sprinkle with salt and pepper.
Roast potatoes in a 400° oven, shaking pan occasionally, until tender when pierced, 45 to 50 minutes (35 to 40 minutes in convection oven).
Serve potatoes hot or warm with tarragon aioli.
Nutritional analysis per serving without aioli.
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